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Rhubarb honey and ginger pale

176 calories 19.4 g 330 ml
Beer Stats
Method: Extract
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created Sunday June 14th 2015
1.057
1.016
5.4%
47.53
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light 42 4 78.9%
0.50 kg Honey0.5 kg Honey 42 2 13.2%
3.5 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.30 kg United Kingdom - Crystal 30L0.3 kg Crystal 30L 34 30 7.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Bramling Cross15 g Bramling Cross Hops Leaf/Whole 6.5 First Wort 0 min 3.14 12%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 12.5 First Wort 0 min 6.03 12%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 60 min 3.72 8%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 12.5 Boil 60 min 16.6 20%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 30 min 2.86 8%
25 g Kohatu25 g Kohatu Hops Leaf/Whole 6.8 Boil 30 min 6.94 20%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 12.5 Boil 15 min 8.24 20%
125 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Ginger Spice Boil 15 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

This is variation on my citra honey and ginger recipe again with the hop selection dictated mainly by what I had left over from previous brews. I've upped the overall hoppage a bit this time round but the quantity of ginger was toned down to aim for a more subtle hint rather than the quite full ginger beer taste of the original.

The honey, crystal malt and "first wort" hops were steeped in 4 pints water at 65 degrees for 40 minutes.

For the boil I started with 1kg extract in 16 pints water until final 15 minutes when the rest of the extract, the chopped ginger and strained honey mixture.

I cooled the wort in the bath to 35 degrees then put it in fermenter and topped up to the full volume running the added water through the hops in the kettle to rinse out a bit more hop flavour.

"Where's the rhubarb?" You might be wondering. I split the 5 gallon batch at secondary fermentation and tried various combinations as follows:

1 gallon 30g stewed rhubarb
1 gallon 20g stewed rhubarb
1 gallon 10g stewed rhubarb + 10g Kohatu hops
2 gallons 30g Kohatu hops

Left in secondary for a week before bottling. I'll update this description to let you know how it turns out.

UPDATE: So first results are mostly positive. The best batch is definitely the 10+10 which is very drinkable and seems to be nicely balanced with enough rhubarb to give an interesting slightly sour but pleasant flavour. I'm very pleased with this one. The 20 and 30g rhubarb batches are good too but the 30g especially is very dry. The rhubarb does seem to add a dryness along with the sourness you'd expect.

I wouldn't do the 30g Kohatu dry hopped again - the hop flavour was too much and a bit grassy.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-08-04 20:51 UTC
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